The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.﻿

February 2019 GI News

Everywhere you look there is a revival of time-honoured food preserving skills including jams, preserves, pickles and chutneys. What was once a prudent method for prolonging the nutrition and enjoyment of a seasonal harvest has become an uber-cool way to turn your back on mass-produced food and make your own local artisanal, bespoke food with heart. This month we take a look at fermented foods. We have also made a few changes to the newsletter to make the What’s New? section easier to search and link to. You’ll find it’s now broken into three sections: What’s New?; What’s Hot?; and Product Review. We hope you enjoy this issue and join in the conversation our ﻿facebook page here.﻿

Look for the GI Symbol

The easiest way to find all round healthy food choices is to look for the GI symbol. They make you feel fuller for a longer time and help control appetite.﻿